Carmel Corn Pops

This is my all time favorite snack.

Carmel Corn Pops

Donna Tolman

1 large bag (15 oz) Barrel O Fun corn pops

4 c. brown sugar packed (I like the C&H brand )

1 lb butter ( no substitutes)

1 c. white Karo Syrup

2 T. water

1 t. baking soda

Combine sugar, butter, Karo and water in large quart pan. Cook over medium low heat until rolling boil. Boil for 3 minutes. (The longer it takes to reach boiling the richer the flavor, you can cook on higher heat if you would like.) Remove from heat; add soda. Stir until mixed well. Pour over puffs in a large bowl. Stir until thoroughly coated. Pour onto parchment paper (can use wax paper but they tend to stick to it) and separate puffs. Return to bowl when thoroughly cool or place in Ziploc baggies.

These are a chewy, carmely, goodness. ENJOY!